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Smoked cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
Smoked cod's roe is most commonly used for making taramasalata.
Here's our recipe for a delicious Greek mezze dip using this fantastic product:
1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.
2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning.
3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of extra virgin olive oil.
https://www.finefoodspecialist.co.uk/smoked-cod-s-roe-400g?___store=default611Smoked Cod's Roe, Frozen, +/-500ghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/b/o/bottarga__1.jpg21.9521.95GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Cured and Smoked Fish<p><span style="font-size: medium;">Smoked cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p> <p><span style="font-size: medium;">Smoked cod's roe is most commonly used for making taramasalata. </span></p>
<p><span style="font-size: medium;">Here's our recipe for a delicious Greek mezze dip using this fantastic product: </span></p>
<p><span style="font-size: medium;">1. Scrape the roe out of its membrane and reserve in the bowl of an electric mixer. Add 2 cloves of minced garlic, the juice of half a lemon, 1 litre of vegetable oil and some good quality salt.</span></p>
<p><span style="font-size: medium;">2. Slowly whisk the oil into the mix until it resembles a mayonnaise. You can loosen it up with a table spoon of warm water if its too stiff and you can adjust the flavour with extra lemon juice and seasoning. </span></p>
<p><span style="font-size: medium;">3. Garnish with chopped parsley and serve with a toasted baguette and a drizzle of <a href="https://www.finefoodspecialist.co.uk/olive-oil-la-vallee-des-baux-aoc-1l-1">extra virgin olive oil</a>.</span></p>00https://www.finefoodspecialist.co.uk/pub/media/catalog/product/s/m/smoke_cod_roe_new.jpgadd-to-cart<p><span style="font-size: medium;"><strong>Ingredients: </strong></span></p>
<p><span style="font-size: medium;"><strong></strong>Cod roe (<strong>fish</strong>) 97%, salt